Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds-Reference-Cited by-同舟云学术

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Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds

Published:2017-04 Issue: Volume:199 Page:1-8
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ballesteros Lina F.,Ramirez Mónica J.,Orrego Carlos E.,Teixeira José A.,Mussatto Solange I.^ORCID

Funder

Science and Technology Foundation of Portugal

Strategic Project PEst

BioInd -Biotechnology and Bioengineering for improved Industrial and Agro-Food processes

Programa Operacional Regional do Norte

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents;Alothman;Food Chem.,2009

2. Characterization of polysaccharides extracted from spent coffee grounds by alkali pretreatment;Ballesteros;Carbohydr. Polym.,2015

3. Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin;Ballesteros;Food Bioprocess Technol.,2014

4. Selection of the solvent and extraction conditions for maximum recovery of antioxidant phenolic compounds from coffee silverskin;Ballesteros;Food Bioprocess Technol.,2014

5. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer;Cai;Life Sci.,2004

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